Contents ` Page No

Foreward 01

Background 02

Circular 03

1.0 Guideline on the sale of food 13 - 21 in the canteen

2.0 Maintaining the environment in 22 - 23 a healthy school canteen

3.0 Safety of food 24 - 26

4.0 Model menus 27 - 31

5.0 Model exhibits and visuals to be displayed 32 - 36 in and outside canteens

Under Scaling up Nutrition through a Multi-Sector Approach, Collab-oration with School Nutrition & Health Services Branch, Ministry of Education & FAO –Project activity 1.11 aDraft comprehensive guideline-evaluate, identify gaps & update individ-ual on-going school food consumption initiatives/activities & integrate in to one guideline with the inclusion of healthy practices.

Foreward

The nutritional status of school children impacts on their health status, quality of life and learning achievement. The population of age 5 to 18 years spend more than 6 hours a day in school and the improvement of their nutritional status is an investment in achieving educational targets and development of human resources necessary for the advancement of the country.

Accordingly, guidance on proper food consumption at school and creating an environment to obtain healthy foods is essential. The school canteen has to play a major role in this task. The likes and dislikes of children as well as physiological needs have to be matched. Children are the precious assets in a school and in order to protect their health, guidance should be provided to have a canteen that provides adequate nutrition to assist in their physiological development.

With proper management of the school canteen, an environment to se-lect healthy foods is created which prevents opportunities for the selec-tion of unhealthy foods.

Also, proper use of the canteen premises to convey messages that pro-mote a healthy life style will go a long way to improve the health of children.

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Background

In Sri Lanka there are 4.1 million children studying in 10121 schools. It has been revealed that in all schools whether urban or rural, national or provincial there are children with nutritional deficiencies. Economic status is not the only factor that is responsible for this situation. Food practices, interest shown, awareness, availability of food are some other factors that are responsible. At present under-weight among school chil-dren is 20.6%, wasting 7.9%, overweight 2.4%.This picture varies from school to school and studies show that in some urban schools obesity is over 10%.

The government provides free education and is trying to improve learn-ing achievement. It also has the responsibility of producing future gener-ations with adequate nutrition. In order to improve the nutritional status of children the school canteen should be a place which provides healthy food at cheap prices.

The objectives of maintaining healthy school canteens are: • Provide nutritious, wholesome food to school children • Inculcate correct food practices and behaviour patterns among children • Increase the percentage of children with adequate nutri tion • Reduce the incidence of non –communicable diseases • Assist in improving learning achievement • Convey proper nutrition messages to the community

By bringing about a positive change in food consumption at school, a trend towards building generations of children with proper nutrition can be established.

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Circular No. 35/2015

To All:Chief Secretaries of ProvincesSecretaries of Provincial Ministry of EducationProvincial Directors of EducationZonal Directors of EducationPrincipals of schools

Maintenance of Healthy Canteens in SchoolsHenceforth the provisions of this circular supersede the circular no. 2007/2 of 2007.01.10 and circular No. 2011/03 of 2011.01.18 on the above subject.

Health and nutrition is crucial for the physical growth and mental development of school children. But studies carried out in the recent past show that children are suffering from various nutritional deficiencies. The main reason for this state of affairs is wrong food practices.

Healthy foods have an impact on learning achievement of the child. Lack of healthy and nutritious food affects learning, lead to nutritional problems like underweight, stunting, overweight and obesity and may cause non-communica-ble diseases such as heart disease, diabetes, cancer and dental problems.It is important to inculcate correct food habits in the school. It is necessary to ensure that instead of instant foods and carbonated drinks, every person takes adequate quantity of quality food as indicated in the National Nutrition Policy.

Creating awareness of correct nutritional practices and making such foods avail-able, ensuring the safety of food and providing food at a reasonable price are expected of school canteens.

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It will lead to the creation of a healthy generation of children devoid of nutritional problems.

Accordingly, from the school term commencing in January 2016, it is compulsory that the following criteria should be followed in supplying food in the school canteen as well as in the school environment.

1. The School Development Society must decide whether the school canteen is run by the School Development Society or by a contractor selected according to the procure-ment procedure. Whatever procedure is adopted, the responsibility for the school canteen is with the School Development Society.

(a) Ensure that facilities are available in all schools for students to obtain healthy foods in terms of the provisions of Food Act no. 26 of 1980 and the Consumer Protection Act no. 09 of 2003. (b) Ensure the standards of cleanliness of persons handling food, places from where food is supplied and the utensils used in the preparation of food are clean. (c) Encourage the sale of healthy foods in the canteen. (d) Prohibit the sale of unhealthy foods with too much of oil, sugar, or salt.

2. Running of canteens should be a welfare activity, under the full responsibility and supervision of the School Development Society.3. The School Development Society should appoint a sub- committee designated as “The Food Committee” vested with the responsibility of evaluation and monitoring the running of the canteen. The Food Committee should function headed by the principal or a deputy principal nominated by the principal consisting of 6 to 12 members. Its composition should be as follows:

R Principal/Deputy Principal ( head of the committee) R Teacher in charge of School Health Promotion R Another teacher R PHI of the area R A member of the School Health Club R A member of the Environmental Brigade R A member of the Past Pupils Association R A member of the School Development Society R Head Prefect or another Prefect R A member of the School Consumer Society4. If the canteen is run by the School Development Society, it should enter in to an agreement with the Zonal Director of Education. A copy of the agreement should be exhibited in the canteen.

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5. The prices of food items should be approved by the Food Committee and such prices should be fair. Variation of prices is subject to approval of the Food Com mittee and the price list must be displayed in the canteen.

6. Meetings of the Food Committee should be held monthly and an evaluation report on the canteen should be submitted to the Divisional Deputy/Assistant director and the Health Promotion Committee of the zone.

7. It is the responsibility of the Zonal Director of Education to examine school canteens and submit a follow up report to the Food Committee. The Zonal Direc tor of Education should obtain a report from the School Food Committee certify ing that the recommended actions have been taken.

8. School canteens should not be taken as only a source of income for the school, but designed as a place for enhancing the health and nutrition of pupils.

It is desirable to obtain a report from the PHI of the area that the foods served in the school environment are healthy and nutritious.

Guidelines on this matter is given in the “Manual on Maintaining Healthy Canteens in Schools” and these guideline must be followed.

It is expected that following the above guideline in running school canteens will promote the health and nutrition of school children.

W.M.BandusenaSecretary Ministry of Education

Copies:

1. Secretary to the President2. Secretary, Ministry of Health3. Auditor- General4. Chairman, Consumer Affairs Authority5. All District Secretaries6. Commissioner General of Examinations, Department of Examinations7. Director General National Institute of Education8. Chief Commissioner National Colleges of Education9. All Staff Officers of the Ministry of Education

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Agreement for the running of the school canteen for the year.........................................If the canteen is run by a contractor:

This agreement has been entered in to by the principal of ......................................... as the lessor, being the first party and ......................................................... residing at ................................................bearing National Identity Card No. ...........................as the lessee, being the second party, in terms of a decision ratified by the School Develop-ment Society, based on a decision of the Tender Board taken on ................on leasing the school canteen subject to the following conditions:

If the canteen is managed by the School Development Society:

This agreement has been entered in to by the Zonal Director of Education ......................................................as the lessor, being the first party and the president of the School Development Society………….........................as the lessee, being the second party, on a decision taken at a meeting of the School Development Society, held on ............. subject to the following conditions:

1. The school canteen should be maintained according to the provisions of circular ......................and the Food Act of the Ministry of Health2. This agreement is valid until 31st December of the current year3. The canteen should be maintained according to the guidance and monitoring of the School Food Committee4. The rates charged for various items of food should be approved by the Food Committee and the list of prices should be displayed according to the following format:

Name of Food item Size/ specification Price in Rs.

5. Recruitment of staff for running the canteen, payments to them and payment of electricity bills should be covered from the income of the canteen

6. In order to maintain a healthy canteen, the utensils used and the environment should be kept clean regularly

7. All staff of the canteen should be provided with identification cards and they should always wear it.

8. The canteen staff should not loiter in the school premises

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9 . The canteen staff should be clean, wear a full dress and observe the rules of the school

10. If there are girls in the school at least one of the staff should be a lady

11. The staff should not stay after school without the approval of the principal

12. The canteen should be open from 7.00 a.m to 2.30 p.m. on approved school days and if on the needs of the school it should be kept open after that, the decision should be taken by the principal/ Zonal Director of Education.

13. If the canteen has to be kept open during school holidays due to the needs of the school approval of the principal/ Zonal Director of Education should be obtained.

14. Items other than food items can be sold in the canteen subject to the approval of the Food Committee.

15. The quantity and quality of food supplied should be in terms of circular no. 35 of 2015.

16. Anything belonging to the school should not be removed without the permis sion of the principal.

17. Maintenance of the canteen should be under the total responsibility and supervision of the School Development Society.

Further in addition to the conditions stated above, the second party agrees to abide by the additional conditions stated in annexes.

First party Second party Lessor Lessee .......................................... ........................................... N.I.D. No N.I.D. No (Zonal Director/ Principal) Of Education

Witnesses: 1 Name............................... 2. Name....................................... Signature........................ Signature................................ N. I.D. No. ..................... N.I.D. No. ...........................

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1.0 Guidance on sale of food items in the canteen

1.1 Encourage supply and intake of healthy foods daily

1.1.1 Provide daily, adequate quantities of food including cereals and cereal based products/tubers

These provide mainly the energy required for daily activities and nutri-ents necessary for bodily growth,Rice (In Sri Lanka the popular main meal is rice)In addition

- Cereals such as maize and kurakkan- Food prepared with rice flour or Oorid dhal- Food prepared with Atta flour- Jack and Breadfruit which contains Carbohydrates- Tubers like Manioc, Sweet- potatoes, Innala and Kiri-ala can be used very often

Accordingly, Kurakkan, Maize, Wheat-based rice, Corn ,Chapathi, Those, Idly, Rotti mixed with vegetables, Noodles made with rice flour, Halapa, Wandu , Hoppers , Uppuma, String Hoppers, Pittu, Lavariya, Kurakkan thalapa, Kurakkan porridge, Oorid wade, Dhal wade etc. can be added. In the outer covering of a wheat seed there are vitamins, protein and fi-bre, while kernel consists of starch. In Sri Lanka cleaned wheat flour after removing the outer covering is used for making bread and flour based products. Such wheat flour is inimical to health and its use must be min-imized. The quantity of consumption of such foods should be minimized by taking more of fruits and vegetables.

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1.1.2 Vegetables and leafy vegetables

Leafy vegetables- kankun, spinach, gotu-kola, sarana, mukunuwenna, kathurumurun-ga, thampala, murunga Other vegetables- carrots, beet-root, pumpkin, snake-gourd, ringed gourd, batu, ash plantain, okra(ladies fingers), tomatoes etc.

1.1.3 Local natural fruits

There are plenty of local fruits in Sri Lanka (Bannanas, papaya, guava, nelli, wood-apple, pine-apple, oranges, avacado, veralu, jambu, gal -si-yambala, mathan, anoda, tamarind, gaduguda, ambilla, lovi, beli, etc.

• Packed pieces of fresh fruits • Dried fruits, E.g. dates and grapes

1.1.4 Animal foods and lentils

- Meat, fish, eggs, dry fish, e.g. (sprats) - Dhal, green –gram, cow-pea, gram etc, - Liquid milk, Yogurt (liquid yogurt or set yogurt) curd and milk products (Preserved dairy products by refer methods such as stirlization, pasteurization, high temperature preservention)

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1.1.5 DrinksWater, milk, natural fruit juice, leaf cunjee (Gotukola, wel-penela, hathawariya,) King coconut, young coconut, Iramusu, Belimal, ranawara

1.2 Foods prohibited for sale in school canteens

1.2.1 Foods containing Fats and trans-fats(Type of lipid that badly af-fected on human body)

The trend towards the increase of Non- communicable diseases such as obesity, diabetes, high –blood pressure, heart disease and some kinds of cancer are due to taking too much of oil and trans-fats, Oil and fats may provide 30% of the energy required for the growth of a child only 10% of that should be from saturated fats and trans-fats only less than 1%.

The following foods contain more saturated fats or trans-fats. Such foods should be prohibited in school canteens.

Processed meat – ham, sausages, brockworst, lingus, bacon or foods made with these, Pastries and puffs Deep fried foods, rolls, patties, samoza, cutlets, fried potatoes and manioc, Processed meat fish and products

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1.2.2 Foods with too much sugar Sugar is found in all kind of foods. Daily need of sugar is found in the foods that we consume. Therefore foods containing too much of sugar should not be made available for sale. Sugar required for the body is obtained from the staple food rice, starchy foods and natural foods like fruits. (Taking excess sugar leads to obesity. Obesity causes non-communicable dis eases). Availability of foods with too much of sugar will make children used to sweets. Addiction to such non-nutritious foods is a threat to their future health.As such, following kinds of food with too much of sugar should not be made available in school canteens. Chocolates, Dough -nuts, Eclairs, Chocolate- biscuits, Choco late- cakes, Cream- biscuits, Chocolate- biscuit puddings Carbonated ( Carbondioxide added) and/or sweet drinks or Colas added with artificial colourings or taste enhancing addi tives Cakes with icing All kinds of biscuits Energy drinks - Drinks which produce energy only from sugar or energy drinks with caffeine and similar drinks(Cordials, artificial fruit drinks, cool drinks)

In preparing these items, the use of chemicals for preservation, colour-ings, taste enhancers and aeromatic agents may cause allergies, rhinitis, asthma and cancers. Also, when children get used to sweet drinks they lose the appetite to have the main meals.

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1.2.3 Foods with too much of salt and taste enhancers (Mono-Sodium Glutamate –(MSG), Disodiums Gaanlate, INS 621, Disodim- Inosinate 631)

- The daily requirement of salt a person requires is available in the main meals. Taking food items with excess salt causes non-communicable dis-eases such as High Blood Pressure. Children getting used to food with too much of salt is a threat to their future health.Research has shown that taking MSG in excess causes weak bone forma-tion and mental disorders.

As such the sale of following items which contain too much of salt are prohibited in school canteens.

Salted groundnuts, gram, cashew nuts Pickles in packed form Soup cubes and instant soup mixtures Processed instant noodles Processed short eats mixed with salt e.g. bytes, pop corn

1.2.4 Non nutritious foods with empty calories

Good nutrition requires a balanced meal. If foods with empty calories are taken children lose their appetite and forego the normal meal. Getting used to these kinds of foods affects the nu tritional status of children

The following empty foods are banned in school canteens

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- Sweets, chewing gum, toffees, packets of ice, ice palam, Lolly pops, jel-ly, boondi with too much sugar and colourings, kisses, jujubes, Bombay mottai, bulto

1.2.5 Foods containing alcohol or alcoholic substances E.g. Drinks containing alcohol such as Alco-pops and Babul, Beda etc.

1.2.6 Processed Foods

Processed foods are foods prepared using artificial methods for preser-vation. In these foods fibre and micro – nutrients are minimal and fats, salt, and sugar are in excess. In most instances artificial chemicals are added which is detrimental to health.

Instant noodles, sausages, meat – balls fall in to this category.

1.3 Draw your attention to the Food Pyramid designed by the Minis-try of Health to promote healthy foods.

First group: Cereals, cereal products, tubersSecond group: FruitsThird group : Vegetables and leavesFourth group: Foods with proteins (Meat, fish, eggs, dry fish and lentils)Fifth group: milk and milk productsSixth group : Oily nuts and fruits (Pea-nut, Cashew nut, Sessamy etc.)

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1.3.1 Covering all food groups Daily menu should cover all groups of food and food supplied should include all these groups

1.4 Diversity of food supplied daily

There should be at least 4 menus in order to provide a choice for stu-dents

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The best drink is water. Other drinks like young coconut, king coconut, natural fruit drinks, tea, coffee, soups, leaf- cunjee and herbal drinks like beli-mal can be made available. It is essential that if bottled water is pro-vided the brand should be registered with the Ministry of Health. The best is to provide clean tap water or use filtered water.

1.5 Sale of milk and milk products

Sale of milk and milk products should be promot-ed. Fresh milk is better than powdered milk as it contains natural nutrients and does not contain artificial chemicals. Daily, 1-2 glasses of milk or a cup of Yogurt or curd and other milk products can be taken. This helps to prevent “osteoporosis” or deterioration of bones.

It is better to sell fresh milk. In the absence of fresh milk, milk- based drinks can be used but be careful about its composition. Malted drinks and chocolate drinks should not be made available.

Sale of milk, curd, and yogurt is desirable. Cheese and butter can be added to other foods. In selling yogurt only probiotics should be made available.

1.6 Use of Iodised salt in preparation of food

The main source of sodium in food is salt. Salt is an essential nutrient to maintain the balance of the body. As there is a direct relationship between salt intake and high blood pressure use of salt should be controlled.

The daily need of salt per person is about one tea spoon. Hence use of salt should be limited as far as possible. Salt should be added only when essential. Salt should not be added to rice, cut- fruits and fruit drinks.

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Always use iodised salt. Use of taste- enhancers should never be done in place of salt. Taste enhancers like Mono Sodium Glutamate (MSG) Disodiums Gaanlate, INS 621, and Disodiums-Inosinate INS 631should never be mixed with food.

1.7 Sale of food cooked using oil

Use of too much of oil, particularly, oils with saturated fats may cause non –communicable diseases like heart problems, stroke, diabetes and cancer.

As such:

• Use only coconut oil for deep-frying (do not use vegetable oils such as palm oil)• Limit the sale of deep-fried items of food• Oil used for deep frying should not be used again and again ( trans-fats which are harmful to the body is produced)

• Oils such as gingerly oil, olive oil, canola oil, sun-flower oil, maize oil, and soya oil can be used for tempering and roasting food

1.8 Sale of nuts and fruits which contain oils conducive to health

• Ground-nuts, gingerly, cashew- nuts and such kinds of nuts• Avacado ( as a drink or pieces)

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2.0 Maintaining the environment of a healthy canteen

2.1 Availability of pure water for drinking:

• Pure water should be available for students to drink after eating food • Drinking water should be available • It is desirable to provide boiled, cooled water for drinking • If the source of water is from a well, its quality should be assured by the PHI

2.2 Create awareness among children

Notices, pamphlets, or banners on healthy foods and life styles should be displayed in the canteen

In this regard, the posters prepared and supplied by the Ministry of Health giving the following information should be displayed

• The calorie content of food• Colour chart for selection of food

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These will guide children to buy healthy foods. As far as possible foods indicated in the green spectrum should be promoted and foods men-tioned in the red spectrum should not be made available.

Why foods in the green spectrum should be promoted:

As they provide daily nutrients necessary for the body As there is less saturated fat and less addition of sugar and salt As the amount of calories added to the body is less

Further a chart showing the prices of foods should be exhibited. The prices of foods should be reasonable and charging high prices may dis-courage children from consuming healthy foods.

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3.0 Food safety

Preparation and storing of food safely is the responsibility of those who are running the canteen as well as the school authorities who are expect-ed to looking into these matters.

3.1 The canteen and its environment – maintenance of cleanliness inside as well as outside the canteen.

The place should be free of foul smells and smoke There should not be animals such as flies, cockroaches, ants, dogs, cats and rats The environment should be appreciative There should not be toilets and open drains in the vicinity The drainage system should be well maintained There should be enough ventilation and room for fresh air The windows should be covered with nets to prevent the entry of animals and insects

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3.2 Supply of pure water

Water for washing hands with soap before taking food Facilities to store water Water for cleaning the premises Obtain a certificate that the water used for cooking and drinking is free of bacteria and chemicals

3.3 Garbage management

Using proper methods for disposal of garbage (Use containers with different colours) Containers used for removal of garbage are covered with lids Waste water be removed through a covered drain

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3.4 Storage and display of food

Keep food in glass cupboards in suitable containers to safeguard from insects and dust Cooked food should be put in covered containers or in closed cupboards Food for sale should be covered with transparent glass or plastic covers The containers with cooked food should be placed in stands at least three feet from the ground The heat level of frozen foods should be maintained at proper levels Cooked food and uncooked food should not be stored together Avoid using printed paper for keeping or wrapping food.

3.5 Preparation and distribution of food Facilities should be provided for washing hands with soap before preparation and taking food In serving food in school canteens, hands of servers be covered with protective gloves and use appropriate instruments In making food parcels only approved white paper should be used Use clean water in preparation of food Not more than one tea spoon of sugar be used for a cup of (200ml) drinks, tea or fruit juice

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4.0 Model recipes of Menu

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Menu 05

Rotti with green leaves, seeni sambol/Chillie sambol, fish/ salmon curry with a local fruit

Ration for the meal Quantity of food (gms)

Uncooked food (gms) cooked food (gms) Flour 75

2 Rotti

Coconut 30 Katurumurunga, Murunga leaves, Mukunuwenna

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Onions 15 2 Tea Spoons Fish/salmon 30 2 Table Spoons Coconut 30(2 Table Spoons) Oil 10(2 Tea Spoons)

Menu 06

Chapathi/Parata, Potato curry / gram curry, mixed vegetable curry, Coconut chutny with a local fruit

Ration for the meal Quantity of food (gms) Uncooked food (gms) cooked food (gms)

Atta flour 100 2Chapathi/Parata Potato 30 2 Table Spoons Carrot, green peace ,onions, beans, brinjals

10 for each 2 Table Spoons

Gram 30 2 Table Spoons Coconut 40(21/2Table Spoons) Oil 10 (2 Tea Spoons)

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Menu 07

Boiled green gram, Coconut, Chillie sambol, mixed vegetable curry with a local fruit

Ration for the meal Quantity of food (gms)

Uncooked food (gms) cooked food (gms) Green gram 75 1½Cups Coconut

20 1½ Table Spoons

Carrot, green peace , onions, beans , brinjals

10 for each 2 Table Spoons

Menu 08

Boiled manioc, coconut, fried dry-fish, green leaves sambol with a local fruit

Ration for the meal Quantity of food (gms) Uncooked food (gms) cooked food

(gms) Manioc 80 4 Big Pieces Coconut 30 2 Table Spoons Dry fish 20 One inch of

cube Gotukola/ Passion fruit leaves/ Thebukola/ kirianguna kola

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1Table Spoons

Oil 10(2 Tea Spoons)

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5.0 Exhibits for display in and outside the canteen

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Plan format for the School Canteen

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